tira de asado

Tira De Asado – Argentinian Style Grilled Beef Ribs



Unfortunately,  most folks around the world will never enjoy this wonderful dish. Why? Because most people are convinced that beef ribs are only worth eating when they’ve been braised. While it is true that beef ribs are much tougher than most other parts of the  animal  (especially when cut thick the Argentinian way ) if properly cooked they are just great to eat, texture, taste and all 🙂
They will have a slight chewiness to them, but I find that texture just perfect. The secret lies in the way the meat is cooked on a parilla in Argentina. Since beef is traditionally eaten fresh (green), without aging, the meat is much tougher to start with than in, let’s say, the USA.
In order to compensate for the tougher meat, in Argentina, meat, especially the cheaper (tougher) cuts, are grilled VERY slowly.
This will ensure that the meat does not get too hot and therefore the protein does not get tough. However, there is a BIG difference of cooking on an open grill and in a grill pan. If you cook in a grill pan, as I did here, you want the starting heat to be very high, This will prevent the juices to collect in the pan and steam your steak. It will create the maillard reaction, which will turn the outside of your steak into that beautiful, brown, crispy texture we so love on a well-cooked steak. Then you must turn down the heat in order to cook everything beyond that beautiful crust very slowly, without generating too much heat which would turn the juices into steam that will escape the steak and leave a dry, tough chunk of protein in your pan.
I cooked these babies very slowly for nearly two hours, after which they were still medium to medium well, and very juicy.
I served the ribs with spicy chimichurri and Asian style pickled cucumbers. ( Recipe for the cucumbers will be posted soon ).

Bon Appetit !     Disfrutar de su Carne !

Grilled Beef Rib's, Spicy Chimichurri, Asian Style Pickled Cucumbers

Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

 

season rib's liberally with kosher salt, grill on all four sides, approximately, 30 minutes or until done to your liking

season rib’s liberal with kosher salt, grill on all four sides SLOWLY until done to your liking

 

 

grill each side SLOWLY for approximately 20 minutes

grill each side SLOWLY for approximately 20 to 30 minutes, depending on the thickness of the ribs and the temperature of the pan

 

almost.....

almost…..

Tira De Asado

Tira De Asado

Grilled Beef Ribs

Grilled Beef Ribs

Grilled Beef Rib's, Spicy Chimichurri, Asian Style Pickled Cucumbers

Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

YEP  :-)

YEP 🙂



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂





729



Advertisements

Beef Short Rib’s Braised In Merlot

>
>
The  other day my friend Leo invited me for short rib’s Argentinian Style ( Tira De Asado), grilled slowly over wood coal, seasoned with just some kosher salt and served with a hearty bread and chimichurri.
While I love to eat the rib’s prepared this way, I like them even more done the classical German and French way: Braised with vegetables in red wine.
As usual, please cook them until very tender but NOT falling off the bone. In my humble opinion, anything falling off the bone is overcooked and it’s texture ruined.
>
Bon Appetit !   Life is Good !
>

>

Beef Short Rib's Braised In Merlot

Beef Short Rib’s Braised In Merlot

>

Beef Short Rib's Braised In Merlot With Garlicky Mashed Potatoes

Beef Short Rib’s Braised In Merlot With Garlicky Mashed Potatoes

>
>


>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂

>
>
>
>